Frozen Custard Ice Cream with Variations
Homemade ice cream, one of the quintessential treats of summertime—with five yummy variations!
6 large eggs
2 cups milk
3/4 cup granulated sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract
Ice cubes, crushed
- In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (71.1°C).
- Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
- When ready to freeze, pour chilled custard, whipping cream and vanilla extract into 1-gallon ice cream freezer can. Freeze according to manufacturer's instructions using 6 parts ice to 1 part rock salt.
- Transfer to freezer containers and freeze until firm.
Makes 1 1/2 to 2 quarts.
- Banana Nut: Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
- Cherry: Reduce vanilla extract to 1 teaspoon Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted puréed dark sweet fresh cherries or 1 (16 to 17-ounce) can pitted dark sweet cherries, drained and chopped. Complete freezing.
- Chocolate: Add 3 (1-ounce) squares unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
- Plum: Reduce vanilla extract to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted puréed ripe fresh plums. Complete freezing.
- Strawberry: Omit vanilla extract. Cook and cool as above. Partially freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.
Recipe and photograph courtesy of the American Egg Board.